Lemony Croissant French Toast

(6 servings) Printable Version

For The Filling:
8 ounce block cream cheese - softened
1/4 cup sugar
zest from one lemon
1 Tablespoon lemon juice
For The French Toast:
1/2 cup low fat milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 2 and 1/2 ounce croissants
2 Tablespoon butter for sauteing

Prepare filling by blending together cream cheese, sugar, lemon peel & juice until creamy. For a more lemony taste make the filling the day before and store tightly capped in refrigerator. Slice croissant in half and spread 1 to 2 Tablespoons of the cream cheese mixture into each croissant. Press the croissant gently closed.

For the batter, beat together the eggs, milk, cinnamon, nutmeg, lemon peel and vanilla extract in a large bowl. Dip each croissant into batter, coating both sides. Melt 2 tablespoons of butter in a large skillet. Cook the croissants over moderate heat, about 2 minutes per side or until golden brown.

Fluffy croissant French toast with a tasty lemon cream cheese filling.

Mr Breakfast would like to thank lgamble for this recipe.

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